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I made muenster chicken recently and it turned out great. It was the best chicken I ever made, and some of the best chicken I ever had. This recipe makes the chicken juicy and flavorful. Ingredients you will need:

I will not specify amounts in this recipe, except for a few instances. I'll share some info that will give you an idea of how much cheese to use in this recipe. I had 5 pieces of chicken, which I did a butterfly cut to each (http://www.youtube.com/watch?v=yqjfQP3Mp2k). This video shows you how to do so. However, I cut the chicken all the way, separating them, creating 10 pieces of chicken. For the 10 pieces of chicken, I used between 1.5 and 2 lbs of muenster cheese. Use one layer of cheese per chicken (the thickness of one slice per chicken piece). If the muenster cheese is thick cuts (that is how it usually is), you'll only need one layer for your chicken. It will provide plenty of flavor with one layer, trust me.

Start by butterfly cutting your chicken. You can rinse the pieces in cold water and pat dry with paper towels if you usually do that with your chicken and pork. Put your chicken pieces on a plate and set aside.

Get a bowl for the eggs and a wide, shallow bowl for the flour and bread crumbs. Put a 50/50 mix of flour and plain bread crumbs into a zip lock bag. I used about 1 cup of each for the time I made the dish. Add some salt and pepper to the flour and bread crumbs (my estimate is that I used about 1 tsp of salt). Seal bag and thoroughly mix ingredients, then add to shallow, wide bowl. Take eggs and beat well in a bowl (I used 3 eggs for the amount of chicken I had).

Heat skillet with vegetable oil (enough to cover the bottom of the pan). Add more oil as you go if needed. Coat chicken in egg, then coat with dry mixture, then add to pan. Have the baking dish(es) near so you can add the chicken to them as you cook. When coating with egg, sprinkle each side with salt. Having a food sanitation glove on one hand is useful for this step. You want to brown the chicken and make the breading crispy. After browning each piece, add them to a baking dish or casserole dish (I had to use more than one to fit them all). Preheat oven to 350 degrees Farenheit. Cover the chicken with a layer of muenster cheese. Bake for 30 minutes, uncovered. The chicken came out perfectly after 30 minutes.

When I made this, the chicken came out great. The egg and breading seal in the juices, making the chicken very juicy and flavorful, and of course, the cheese really makes the dish flavorful. I'd like to make bone-in pork chops via this cooking method sometime, for juicy pork chops.

1. Slice the meat.
2. Dice garlic and onion separately then set aside.
3. Add a little oil on the frying pan just to coat it.
4. Saute garlic followed by onion
5. Add the meat. Cook until the oil comes out. Don't discard it!!( I usually add a little water but optional)
6. Add soy sause then vinegar and seasoned with salt and pepper. Depending on your preferences add a little sugar.
7. Add a dash of flour if it's watery or if you want to thicken the sause. My other intention is to fuse the oil and water.
8. Wait until the meat is cooked well.
9. Serve hot. I prefer with cold rice.

Had this with some hot sauce, nice combo actually (those are eggs on top btw). I decided to be brave/silly and try sunny side up eggs next, I say that because they actually tasted horrible the last 2 times I had them but I believe I found the secret to enjoying them: other items to eat them with. So the croissant along with just a bit of hot sauce actually brings out the enjoyment of that style of egg.

My weekly diet consists of potatoes, eggs, pasta, rice and meat, with a few vegetables and fruit added here and there. Can't really say it's boring though, because there are many ways to cook something!

Example of a couple days ago: the plan was french fries, sausage and salad, but the quality of the potatoes was bad, so they ended up tosses with an egg and lots of spices. The leftover potatoes of the same bunch were done yesterday with carrots, lemon and mustard in the oven...it was quite different Unfortunately I can't submit a picture, since I ate it already

I made a cabbage casserole recently. It was pretty good. It was similar to stuffed peppers. I pan fried ground beef and then mixed it with cooked white rice, and then seasoned it with salt and pepper (fresh ground black pepper) and a few other seasonings. I then took some cabbage I softened in boiling water, and layered a casserole dish with cooked cabbage and the seasoned ground beef and rice mixture. Had three layers, and then put tomato paste on the top and baked it in the oven. It turned out pretty solid, but I've made stuffed cabbage before that I thought came out better. Next time I make this casserole, I'd like to change a few things with the hope of improving it. I think one problem is that I used some spices that I think it could have done without (like the paprika, I don't think it really was good for the dish).

I make this great vegetable soup. It uses only fresh vegetables, except for the tomatoes (they are canned). The broth consists of water and a high quality vegetable bullion (it is low sodium), salt, fresh ground black pepper, and flavors from the vegetables as they boil. The vegetables I use are a good amount of cabbage, carrots, celery, and onion, with some leeks, and then a little bit of eggplant, a little bit of fresh green beans, a small amount of broccoli, some fresh parsley, the canned tomatoes and their juice from the can, and that is usually it. A little bit of zucchini would probably work well. Season the broth well and the broth turns out real nice, and the soup is chock full of vegetables. It is hard to fit all this in one pot. Last time I made this, I made it in two pots to fit it all, and had plenty of left overs.

My weekly diet consists of potatoes, eggs, pasta, rice and meat, with a few vegetables and fruit added here and there. Can't really say it's boring though, because there are many ways to cook something!

Example of a couple days ago: the plan was french fries, sausage and salad, but the quality of the potatoes was bad, so they ended up tosses with an egg and lots of spices. The leftover potatoes of the same bunch were done yesterday with carrots, lemon and mustard in the oven...it was quite different Unfortunately I can't submit a picture, since I ate it already

Hmm, well I guess it all depends on how psyched you are about cooking stuff. I for one have an urge to eat whatever I'm cooking as soon as possible, so I'm inclined to cook it the fastest or easiest way I know.

Quote:

Originally Posted by Sumeragi

What I made a few years ago:

That just made my stomach growl. Guess it's time to prepare my weekend steak.

Ingredients: mainly flour, water, milk and eggs. The quantity depends on how many you want to make.

Preparation: You mix it all together, duh :P It just needs some battering and it's ready to make. Oh, needs a pinch of salt too.

The tricky part is actually baking them, make sure you apply the mix evenly. Doesn't take too long, just a few minutes on each side. Once the pans are out, you can add whatever you want; hazelnut paste, banana, coconut, pineapple, wild cherries, strawberries, grand marnier, baileys, etc. Can also be made salty with cheese, bell peppers, ham, mushrooms and fresh tomatoes.

Preparation: For the sauce, slice up the cucumber with a grinder and drain it. Get some oil in a bowl, add yoghurt, then the cucumber, crush a head of garlic, add some vinegar and salt and stir it up. It's meant to be viscous, so you'll know if you got it right.

For the main, prepare the meat with just the basics, i.e. oil (so as to keep it from sticking to the casserole) and salt/pepper/oregano. On a separate pan, get some oil ready for the pitas. Don't get them in too soon, else they'll absorb too much oil, but don't let them fry without any, or they'll burn. They're quick to make, less than a minute per side. Once they're done, add some sauce, meat, tomatoes and optionally onion and lettuce. Wrap it up aaaaand...

Pan fry some ground bison meat in a smallish pan, so the meat is nearly submerged in the fat. Add oregano, black pepper, and sea salt and keep on low heat once it's cooked to about medium.

Bring water to a boil, add your favorite type of pasta (they make great ones out of Quinoa now, I like Penne). Lower heat to a weak boil and stir until you're satisfied with the tenderness (more of a personal preference thing, should be at least 7 minutes depending on the amount).

Put oven to 400 degrees. Add tomatoes, garlic, onions, and any other vegetables you enjoy (I like leeks and bell peppers in there too) to a glass pan. Then add a dab of oil (ghee, butter, olive oil, coconut, etc.) and balsamic vinegar, then mix all the veggies around until the oil/vinegar is lightly spread throughout the glass pan. Put some sea salt, then let it roast for 30minutes. Make sure the garlic is fully cooked, and monitor the tomatoes so they don't get overcooked. Take a blender or food processor, add your favorite spices (oregano, basil, thyme, etc) and a tiny bit of water, blend the roasted veggies. Then add this new sauce to the pasta, and mix in the ground bison. If you like cheese, I'd recommend grated romano to go with it. (and if you're too lazy to make the vegetable sauce, you can always buy some nice vodka sauce or something. Just make sure it's not the shitty artificial kind with HFCS and that nonsense in it.)

Bring water to a boil. Chop carrots into medium chunks. Finely chop onions and leeks, and whatever other complementary veggies you have on hand (varies a lot for me, lol). Lightly boil the veggies for 8-10 minutes, stirring occasionally. Turn off the heat and let it cool slightly (you still want it to be hot, but I don't like damaging the live cultures in the miso, and in my version, kimchi). Add a bit of miso (for 2-3 servings worth of veggies, approx. 2 tablespoons worth), and as much kimchi as you like, stir until the miso becomes mixed fully into the water. Delicious and full of that addictive umami flavor.

Preparation: For the sauce, slice up the cucumber with a grinder and drain it. Get some oil in a bowl, add yoghurt, then the cucumber, dice a head of garlic, add some vinegar and salt and stir it up. It's meant to be viscous, so you'll know if you got it right.

For the main, prepare the meat with just the basics, i.e. oil (so as to keep it from sticking to the casserole) and salt/pepper. On a separate pan, get some oil ready for the pitas. Don't get them in too soon, else they'll absorb too much oil, but don't let them fry without any, or they'll burn. They're quick to make, less than a minute per side. Once they're done, add some sauce, meat, tomatoes and optionally onion and lettuce. Wrap it up aaaaand...

I so agree. If you guys have pictures of the food you cook, please post them!!! Oh and egg on a criossant sounds yummie.

@Genjichan please do post more of recipes from your country!!!

My newest addition:

First a short story. My bro, his gf and I went to eat some chinese the other day and I ordered this dish: hot and sour eggplant dish.

It is a vegetarian dish, but the lack of meat didnt bother me. It was delicious to fabulous max.

Once at home, I startd thinking, whether I could cook it myself and I succeeded. Here is what you need:

1. eggplant cubed in bigger chunks
2. red and green pepper, cut in larger pieces too
3. onion sliced
4. vegetable oil
5. soy sauce
6. sweet chili sauce (the soy sauce and chili sauce should be mixed in a ratio 3:1, meaning about 2-3 times more soy sauce than chili sauce. But it really depends on how strong either the sauces is. You have to experiment a little to find see how you prefer it)
7. finely cut garlic

The preparation was really easy:

1. First I deep fried the eggplant cubes and set them aside in a bowl with kitchen paper (to absorb the oil from the eggplant)
2. I stir fried onion and the pepper pieces and when done, I added some garlic for 30-40 seconds
3. I poured over with light soya sauce (the one with low salt content) and added some sweet chili sauce (which btw is sweet, but also spicy. I think it might have been a tad too spicy, so be careful with it) and reduced the sauce by cooking until it started to look sticky.
4. Added the deep fried eggplant pieces and stired, until they were evenly coated with the sauce

As per request by somebody.. and because some loves to watch ANOther, I'll share a recipe of my Dad (I never cooked this, or have plans to cook this coz I'm Muslim and it's Haram (forbidden). My Dad knew this because he was a Christian...

Let's get bloody with Dinuguan a Philippine dish composed of pork blood...

1. Saute garlic and onions.
2. Add the intestines and make it oil and turns crispy (not burnt!)
3. Add coconut milk then blood (don't wait in between, just pour it in)
4. Add the green pepper and seasoned to taste.
5. Cook until it's chocolate in color or if it seems done.
6. Serve hot with rice. while watching ANOther...

***the recipe varies from region to region but this Bicolano style. I guess